335
Ingredients
For Manicotti shells:
- 2 cups milk (480 ml)
- 2 cups of flour (250 grams)
- 3 large eggs
- 1 teaspoon salt
- 1 tablespoon melted butter
For Filling:
- 10 ounces of frozen chopped spinach (280 grams)
- 1 tablespoon butter
- 15 ounces ricotta (425 grams)
- 2 large eggs
- 1/2 cup grated Parmigiano Reggiano cheese
- Pinch of nutmeg
- 1/2 teaspoon salt
- Fresh cracked black pepper to taste
For Tomato sauce:
- 2 x 28 ounces of peeled tomatoes (1600 grams)
- 3 tablespoons extra virgin olive
- 1 small onion chopped
- Salt to taste
- Fresh basil to taste
Instructions
For Manicotti shells:
-
In a large bowl add flour, salt, eggs, and butter. Stir with a whisk start forming a batter.
-
Slowly add milk and whisk. Continue until you create a smooth batter.
-
On medium heat in an 8-inch non-stick frying pan add about a 1/4 cup of batter.
-
Swish around the frying pan to create a thin crepe.
-
Once sides detach and it looks cooked flip and cook the other side. This should make about 18 to 20 shells.
For Filling:
-
In a medium frying pan on medium heat add butter and spinach.
-
Cook until all water is evaporated.
-
Set aside until completely cooled.
-
In a large bowl mix ricotta, mozzarella, spinach, Parmigiano Reggiano, nutmeg, fresh cracked black pepper.
-
Taste and adjust salt. Add egg and mix all together.
For Tomato Sauce:
-
In a pan over medium heat add oil and onions.
-
Sweat until golden.
-
Add the tomatoes, basil, and salt.
-
With an immersion blender purée tomatoes.
-
Bring to a boil then lower heat to low and let it cook with lid partially on.
-
Cook for about 1 hour.
For assembly:
-
Fill the manicotti shell with 3 tablespoons of the mixture and roll to create a cylinder.
-
In a baking tray add a thin layer of sauce at the bottom. Now line up manicotti and add more sauce on top.
-
Sprinkle Parmigiano and some fresh basil.
-
Bake at 350 degrees Fahrenheit (180 Celsius) for about 45 minutes.
-
Buon appetito!
